PULL OUT BREAD BOARD RECIPES

Steps:

• Spray a 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with the cooking spray. In a large bowl, stir 1 1/2 cups of the flour, the sugar, salt and yeast until well mixed.
• In a 1-quart saucepan, heat the milk and 1/4 cup butter over medium-low heat, stirring frequently, until very warm and an instant-read thermometer reads 120°F to 130°F. Add the milk mixture and the egg to the flour mixture. Beat with an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula, until flour mixture is moistened. Beat on medium speed 3 minutes, stopping frequently to scrape bowl. With a wooden spoon, stir in enough of the remaining flour, 1 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough may be slightly sticky).
• Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy.
• Place 1/4 cup butter in a small microwavable bowl; cover with a microwavable paper towel. Microwave on High 30 to 50 seconds or until melted.
• Shape the dough into 24 balls. Dip each ball of dough into the melted butter. Layer evenly in the pan. Cover bowl loosely with plastic wrap; let rise in a warm place 20 to 30 minutes or until dough has doubled in size. Dough is ready if an indentation remains when you press your fingertips about 1/2 inch into the dough. Remove plastic wrap.
• Move the oven rack to a low position so that tops of the pans will be in the center of the oven. Heat the oven to 350°F.
• Bake 25 to 30 minutes or until golden brown. Cool bread in pan 2 minutes. Place a heatproof serving plate upside down on pan; holding plate and pan with pot holders, turn plate and pan over together, then remove pan. Serve bread while warm, pulling it apart with 2 forks or your fingers.

Steps:

• start by blending your flour, salt and sugar with a wisk in a large bowl, blend well for about one minute. in a measuring cup ad your yeast and a half cup of (a little warmer than) luke warm water (not hot) stir, cover for 2 minutes. Add one cup of (a little warmer than) luke warm water to your yeast mixture, cover. Make a well in your flour mixture add yeast and water mix. Cover the bowl with a warm damp cloth and a kitchen towel set aside for 10 minutes. When the bubbles in the water are showing that lets you know your yeast is working so now its time to start mixing. With a spatula ( i like to use plastic, it seems to stick less) start blending the flour mix with the water until a very sticky dough forms. prepare a cutting board for kneeding by dusting it with flour. dump your stick dough onto the board. dust your hands and start kneeding the dough for about ten minutes. ( i like to press my dough into a pizza shape and fold it press again fold, stretch etc. for about the first five minutes then i start a traditional kneeding action).
• once a smooth texture is there ( carefull not to dry out your dough to much with flour) shape a round ball and coat with about 2 table spoons of EVVO.
• Line a large bowl with wax paper and spray with non stick cooking spray, place dough in to rise. Cover with the same warm damp cloth and kitchen towel and place in room temperature for 1 1/2 hours ( up to 3 hours) for first rise.
• Once the dough has doubled in size prepare your cutting board with wax paper coated with cooking spray. Remove dough from bowl onto prepared board. using your hands, ( not a knife) pull apart into two pieces, shape loaves. ( i like to make the loaves about 8 - 10 inches long and about 4 inches withe but this is not really important, sometimes i braid them too!)
• OK, now place another piece of wax paper sprayed with cooking spray over the top of both loaves cover with a towel and place in room temp for 1 hour ( second rise). Now its time to prepare your oven. Pre heat oven to 425. cover your baking stone with about 1/4 cup of corn meal and place in the oven on middle rack. On a lower rack place pan with about 1 cup of water ( this keeps your crust from getting brown to quick) You want your baking stone to be really hot when its time to put the bread inches Once your hour is up your bread will have grown a bit ;) so remove your towels and wax paper with one hand ( im right handed) my left i place it gently on one loaf. using my right hand i take the wax paper and turn the loaf upside down into my left hand being carefull not to disturb the shape and air in my loaf. open the oven pull out your rack with the baking stone and place your loaf directly onto your cornmeal. close oven. set timer for 10 minutes. after 10 minutes turn down oven to 400 and bake for 20 more minutes. Watch that your crust isnt getting to brown (i like mine golden brown, think of the color of honey :) ) IF your crust is how you like it cover with a double fold of foil just over the top. turn oven off and let stand in oven for 5 more minutes. Remove to cooling rack. Slice after 10 minutes and serve. Repeat baking process with second loaf.
• ENJOY!